Red Coconut Chicken Curry
Immerse yourself in the bold, aromatic flavors of Red Coconut Chicken Curry—a vibrant dish that combines tender chicken thighs simmered to perfection in a silky, spiced coconut milk sauce. Infused with the heat of red curry paste, the zing of fresh ginger, and the umami of fish sauce, this curry strikes the perfect balance of savory, sweet, and tangy. Crisp slices of red bell pepper and carrots add texture and color, while fresh basil and a squeeze of lime brighten the dish. Ready in under an hour, this comforting and flavorful recipe pairs beautifully with fluffy jasmine rice, making it an ideal choice for a weeknight dinner or a special meal to impress.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 3 tablespoons Red curry paste
- 400 milliliters Coconut milk
- 1 cup Chicken stock
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 1 large Red bell pepper, sliced
- 2 medium Carrots, thinly sliced
- 0.5 cup Fresh basil leaves
- 1 medium Lime, juiced
- to taste Salt
- to taste Pepper
- optional Cooked jasmine rice (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper. Set aside.
Heat the coconut oil in a large pan or wok over medium heat.
Add the chopped onion and sauté for 2–3 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
Add the red curry paste and stir well, cooking for 1 minute to release its aroma.
Pour in the coconut milk and chicken stock, stirring until the curry paste is fully incorporated.
Add the fish sauce and brown sugar, adjusting the seasoning as needed. Bring the mixture to a gentle simmer.
Add the chicken pieces to the pan, ensuring they are fully submerged in the sauce. Let them cook for 15 minutes, stirring occasionally, until the chicken is cooked through.
Add the sliced red bell pepper and carrots, cooking for another 5–7 minutes until the vegetables are tender but still slightly crisp.
Turn off the heat and stir in the fresh basil leaves and lime juice.
Serve the red coconut chicken curry hot over jasmine rice, garnishing with additional basil if desired.
Nutrition Facts
Calories |
932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 4790 mg | 208% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 56.4 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1547 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
